Fully updated with new content and full-color figures, the second edition of this successful book reflects developments and growth in our knowledge of carrots and related crops. It covers the scientific basis of their biology and production, with updated technical crop management content. This new edition is divided into three sections: the first considers the crops' importance and main features; the second focuses on carrot, from genetic diversity and breeding to cropping systems, pest and disease management, quality, postharvest, and valorization; and the third presents the main aspects of 13 other cultivated Apiaceae. It contains: A dedicated chapter on root quality plus new chapters on organic production and consumer expectations Diversity and common features of cultivated Apiaceae species The links between scientific principles and cropping systems The relation between crop management and product quality An invaluable resource for all those involved in carrot and related vegetable production, this is essential reading for producers, and horticulture, plant science and food science students, as well as researchers in these areas.